Major Metabolites and Microbial Community of Fermented Black Glutinous Rice Wine With Different Starters
Major Metabolites and Microbial Community of Fermented Black Glutinous Rice Wine With Different Starters
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不同发酵剂发酵黑糯米酒的主要代谢产物及微生物群落
DOI：
10.3389/fmicb.2020.00593
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发表时间：
2020-04-17
影响因子：
5.2
通讯作者：
Mu, Yu
中科院分区：
文献类型：
--
作者：
Jiang, Li;Su, Wei;Mu, Yu
黑糯米酒（BGRW）是一种传统的中国米酒，由多个品种酿造而成。然而，这些微生物的作用，特别是它们对香气形成的贡献，知之甚少。因此，本研究的主要目的是确定不同传统发酵发酵剂的微生物群落和主要代谢物。以安顺（AS）发酵剂和兴义（XY）发酵剂为研究对象，探讨了它们对BGRW风味和香气变化的影响。利用Illumina MiSeq平台对微生物群落进行高通量测序，发现两组发酵剂在发酵过程中存在显著差异。AS组以Pediococcus、Leuconostoc、Bacillus为优势菌属，XY组以Leuconostoc、Pediococcus、Gluconobacter为优势菌属。此外，根霉属、Saccharomyces和Saccharomycopsis是两种样品中检测到的优势真菌属。采用高效液相色谱法和顶空-固相微萃取-气相色谱-质谱法对两组主要代谢物进行鉴定。共检出有机酸7种，挥发性代谢物47种（AS）和43种（XY），其中乳酸为主要有机酸，酯类在两种酒中含量最多。主成分分析进一步揭示了两种样品代谢物动态演替的显著差异。相关性分析显示，22种和17种微生物分别与AS和XY中主要代谢物的产生密切相关。其中，Pediococcus、Leuconostoc、Lactobacillus、Lactococcus和Streptococcus在代谢物合成中发挥重要作用。综上所述，本研究可为进一步开发利用发酵剂，提高BGRW的芳香品质提供有价值的资源。
Black glutinous rice wine (BGRW) is a traditional Chinese rice wine that is brewed using multiple strains. However, the roles of these microorganisms, particularly their contributions to aroma formation, are poorly understood. Accordingly, the main goal of this study was to determine the microbial communities and major metabolites of different traditional fermentation starters. Anshun (AS) starter and Xingyi (XY) starter were used for BGRW to provide insight into their potential contributions to the variation in flavor and aroma. High-throughput sequencing of the microbial community using the Illumina MiSeq platform revealed significant differences during fermentation between the two starter groups. Pediococcus, Leuconostoc, and Bacillus were the dominant bacterial genera in the AS group, whereas Leuconostoc, Pediococcus, and Gluconobacter were the dominant genera in the XY group. In addition, Rhizopus, Saccharomyces, and Saccharomycopsis were the predominant fungal genera detected in both samples. The major metabolites in the two groups were identified by high-performance liquid chromatography and headspace-solid-phase microextraction gas chromatography–mass spectrometry. A total of seven organic acids along with 47 (AS) and 43 (XY) volatile metabolites were detected, among which lactic acid was the primary organic acid, and esters were the largest group in both types of wine. Principal components analysis further revealed significant differences in the dynamic succession of metabolites between the two samples. Correlation analysis showed that 22 and 17 microorganisms were strongly correlated with the production of major metabolites in AS and XY, respectively. Among them, Pediococcus, Leuconostoc, Lactobacillus, Lactococcus, and Streptococcus were shown to play crucial roles in metabolite synthesis. Overall, this study can provide a valuable resource for the further development and utilization of starters to improve the aromatic quality of BGRW.